Kale pesto

 

Kale Pesto

So, I am pretty sure I saw this recipe somewhere. I remember reading the title, thinking “what a fabulous idea,” and then having to go somewhere. But I can’t remember where. Was it in the New York Times? Heck, maybe it happened in a dream and that is why everything is so fuzzy. Anyway, I got some beautiful Russian kale, sort of velvety, with lovely purple veins. My mother keeps a plastic bag of pine nuts in her fridge with the sticks of butter, I have no idea why, but they are always there. I took them. Deliciousness insued.

First, put a pan of water on to boil. In comparison to basil, kale is pretty tough, it needs to be blanched for this recipe. While the water is heating toast a sprinkle of pine nuts and a thinly sliced glove of garlic a skillet with a little olive oil. After they start to get golden brown, take them off the heat so they don’t burn. When the water is boiling drop the kale in for a few minutes. Normally when a recipe calls for blanching you are supposed to remove the vegetable from the water and put it in an ice bath to stop the cooking process, blah, blah blah. Here, you can just scoop the kale out and dump it right into a blender. The water left on the kale will help it to blend. Add the pine nuts and garlic and a little salt and pepper as well. Turn the blender on and drizzle in olive oil. Blend until the mixture becomes a somewhat smooth paste. Then grate in a liberal amount of Parmesan cheese. You can serve this over rice of pasta or whatever the heck else you want. Your in charge.

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